Description
A delightful bowl filled with crispy chicken, creamy bang bang sauce, and served over rice.
Ingredients
Scale
- 1 lb chicken breasts, diced
- 1 cup cornstarch
- 2 cups vegetable oil (for frying)
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha
- Salt and pepper to taste
- Cooked rice (for serving)
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
- Toss the diced chicken in cornstarch until well coated.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per batch.
- Mix the mayonnaise, sweet chili sauce, and sriracha to create the bang bang sauce.
- Drain the fried chicken on paper towels and season with salt and pepper.
- Place a portion of cooked rice in a serving bowl, top with crispy chicken, and drizzle with the bang bang sauce.
- Garnish with green onions and sesame seeds before serving.
Notes
For added flavor, serve with steamed vegetables, salad, or crispy egg rolls. Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg